Keto Crab Cakes Recipe
A savory, rich crab cake with none of the carbs, this keto crab cake recipe brims with sweet delicate lump crab meat. Perfect for a date night or special occasion at home. Also Whole30 and paleo-friendly.
Servings: 10 crab cakes
Calories: 105kcal
Equipment
Ingredients
- 1 lb lump crab meat fresh
- 1/2 cup Shallots diced
- 1/2 cup Bell Peppers red, diced
- 3 cloves Garlic minced
- 1/4 cup Mayonnaise
- 1 large Eggs
- 1/2 tsp White Pepper
- 2 tbsp Parsley fresh, chop or rip by hand
- 2 tsp Old Bay
- 1 tbsp Lemon Juice
- 1 tsp Ground Dry Mustard
- 2 tbsp Almond Flour
Instructions
- Add the crab meat to a large bowl. Use your hand to feel for shells and remove, if necessary.
- Whisk the eggs and mayo in a small bowl
- Add the remaining ingredients and the egg/mayo mix to crab meat. Gently mix to fully incorporate.
- Allow the mixture to chill for 20-30 minutes
- Form 8-10 crab cakes
- Add 4 crab cakes to the air fryer basket at a time. I line minute with 9-in round cake parchment paper.
- Use the "air crisp" function to cook the crab cake cakes at 375 degrees for 12-14 minutes
- Allow the crab cakes to cool. Serve with a squeeze of lemon, fresh parsley or dill, and tartar sauce.
Video
Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 424mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg